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Prawn, Avocado and Mango Salad

Prawn for Prawn, Avocado and Mango Salad

This healthy Prawn, Avocado and Mango Salad goes great with fresh bread and butter! Ginger spice, a touch of honey and tart lemon are just the beginning of this melody of flavors!


3/4 cup olive oil
2 tablespoons raspberry vinegar
1 teaspoon grated fresh ginger
1 teaspoon honey
1 teaspoon mustard seed
1 tablespoon lemon juice
1 tablespoon minced fresh chives
1 teaspoon dill weed
1 small head iceberg lettuce, shredded
avocados - peeled, pitted and sliced
mangos, peeled and sliced
1 pound cooked prawns, peeled and veins removed
3 ounces sliced mushrooms


Prepare the dressing in a medium bowl by whisking together the olive oil, vinegar, ginger, honey, mustard seed, lemon juice, chives and dill. Cover and refrigerate until chilled.

Place a mound of shredded lettuce in the center of each plate. Arrange the avocado, mango and prawns around the rim of the plate.

Sprinkle mushrooms over all.

Pour enough dressing over all to coat; serve with fresh bread and butter if desired.

Nutrition Information

Recipe makes 16 servings (4 quarts).

Did You Know?

One pound of raw shrimp will yield one-half to three-quarter pound after cooking. Large shrimp are called prawns.

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